Creamy, sweet and a little
tart, this cheesecake is a citrus variation on the classic New
York cheesecake (the sour cream topping is the giveaway...).
Lime Cheesecake
1 1/4 cups graham cracker
crumbs
2 tablespoons granulated sugar
1 teaspoon finely grated lime peel
1/4 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tablespoon finely grated lime peel
1/4 cup lime juice
1 teaspoon vanilla extract
2 cups sour cream
3 tablespoons granulated sugar
Preheat oven to 350°F
(175°C).
Combine graham cracker
crumbs, the first additions of sugar and lime peel and the melted
butter; stir until well mixed. Press the crumb mixture evenly
over the bottom and up the sides of a 9-inch springform pan.
Bake for 5 to 6 minutes. Set aside to cool. Turn oven temperature
up to 375°F (190°C).
In a bowl, beat cream
cheese until light and fluffy; gradually add second addition
of sugar, beating well. Add eggs, one at a time, beating well
after each addition. Stir in remaining lime peel, lime juice
and vanilla. Pour the mixture over the crust. Bake for 45 minutes
or until the center is just barely set. (A small area in the
center may still appear a bit moist, but it will cook a little
longer even after you remove it from the oven.) Set aside to
cool. Turn oven temperature up to 500°F (250°C).
Combine sour cream and
remaining sugar in a mixing bowl; stir well and spread evenly
over the cheesecake. Bake for 5 minutes to set top layer; remove
from oven and turn oven off. Cool to room temperature on a wire
rack, then refrigerate for at least 8 hours before serving.
